Using Herbs and Spices

Using Herbs and Spices

Dried herbs are stronger in flavor than
fresh leaf herbs. When adding dried leaf herbs to a recipe that calls for
fresh ones, substitute 1/3 the amount called for in the recipe.

When using dried herbs, crush them in the
palm of your hand or between your fingers. This will release the flavor
quicker. Use only one strong-flavored herb (rosemary, sage, winter savory,
etc.) in a food. A strong-flavored seasoning may be combined with several
mild-flavored ones. Whole herb leaves are a better choice than ground or
powdered herbs because they hold their flavor longer in storage; pulverize
just before using.

When adding whole spices to a recipe
that calls for ground spices, use 1 1/2 times as much as the recipe call
for. When doubling a recipe, do not double the herbs and spices. Increase
them by 1 1/2 times and then taste, adding more if necessary.

Don't season more than one dish in a
meal with the same herb. Also, every dish on the menu does not need to be
herbed - two or three at the most is enough.

Use only one (1) strong-flavored herb
(rosemary, sage, basil, mint, dill, marjoram, tarragon, thyme, etc.) in a
dish at a time. However, a strong-flavored herb may be combined with
several mild-flavored ones (chervil, chives, parsley, savory, etc.) for
delightful dishes.